Processing method of sugared preserved hawthorn

A technology of preserved hawthorn fruit and its processing method, which is applied in the confectionary industry, confectionery, and the function of food ingredients, etc., can solve the problems that hawthorn fruit is not easy to store, and achieve the effects of delicate taste, lowering cholesterol, and inhibiting blood lipid elevation

Inactive Publication Date: 2016-10-12
杨新阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that hawthorn fruit is not easy to store, and to provide a processing method of preserved hawthorn fruit with molasses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method of preserved hawthorn fruit in molasses, the specific operation steps are:

[0017] (1) Material selection: choose hawthorn fruit with large round fruit shape, small core, crisp and tender fruit, and fresh color;

[0018] (2) Wash and dry: Rinse the hawthorn fruit thoroughly with clean water, and then dry the water;

[0019] (3) Salting and cleaning: pickle the hawthorn fruit with 12kg of fine salt, take it out after 4 days, wash it with clean water, and put it into the tank again to pickle;

[0020] (4) Pickling: Add 20kg of maltose, a little lime juice and honeysuckle powder, pickle for 8 days, and turn the jar once a day;

[0021] (5) Sugar mixing: Pickle, take out the hawthorn fruit, drain the salt water, and mix the sugar. The sugar mixing is carried out twice. For the first time, add 10kg of maltose and mix well; after 5 days, mix in 7kg of maltose and mix well;

[0022] (6) Sugaring: the finished product will be finished after 18 days of sug...

Embodiment 2

[0024] A processing method of preserved hawthorn fruit in molasses, the specific operation steps are:

[0025] (1) Material selection: choose hawthorn fruit with large round fruit shape, small core, crisp and tender fruit, and fresh color;

[0026] (2) Wash and dry: Rinse the hawthorn fruit thoroughly with clean water, and then dry the water;

[0027] (3) Salting and cleaning: pickle the hawthorn fruit with 17kg of fine salt, take it out after 2-3 days, wash it with clean water, and put it back into the tank for pickling;

[0028] (4) Pickling: Add 22kg of fructose and a little lily juice and thorn rose juice, pickle for 9 days, and turn the tank once every 3 days;

[0029] (5) Sugar mixing: Pickle, take out the hawthorn fruit, drain the salt water, and mix the sugar three times. Add 14kg of brown sugar for the first time and mix well; after 2 days, mix in 6kg of brown sugar and mix well; after 7 days Stir in 2kg of stevia syrup and mix well;

[0030] (6) Candied: after 22 ...

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PUM

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Abstract

The invention discloses a processing method of sugared preserved hawthorn and belongs to the field of food processing. The processing method is characterized by including: selecting materials; cleaning; air-drying; salting; cleaning; pickling; mixing with sugar; sugaring. The processing method has the advantages that the sugared preserved hawthorn is light red, semitransparent and exquisite and crispy in taste, has sour, sweet and crispy flavor of hawthorn, can soften blood vessels and activate blood stasis and has efficacy of inhibiting blood lipid rise, lowering cholesterol and assisting in cancer resisting. The sugared preserved hawthorn is suitable for people of all ages and convenient to eat and is a green food which is capable of tonifying stomach to help digestion and nutritional and healthy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of preserved hawthorn fruit with molasses. Background technique [0002] Hawthorn, Rosaceae deciduous small tree, bark dark gray, with light yellow lenticels, branchlets purple-brown, single leaves alternate, clustered on short branches. The leaves are broadly ovate, corymb inflorescences, white flowers, later turn pink, with a unique smell. The fruit is spherical, dark red when ripe, with small light spots on the surface. The quality is hard, the flesh is thin, and the taste is slightly sour. [0003] The role of hawthorn fruit: Hawthorn fruit contains a variety of vitamins such as maslinic acid, citric acid, and malic acid, as well as carbohydrates, calcium, iron, phosphorus, and other nutrients. The lipolytic enzyme contained in hawthorn can promote the digestion of fatty food, promote the secretion of gastric juice, and also has the effects of e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/308A23V2200/3262A23V2200/326A23V2200/32
Inventor 杨新阳张越
Owner 杨新阳
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